Prof. Paula Silva
University of Porto, Institute of Biomedical Sciences Abel Salazar
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Academic Career Length
25Years (2002-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
RMRoberto Mattioli
Roberto Mattioli
Antonio Francioso
Luciana MoscaPaula SilvaAnthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial–human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.
Journal Article
Paula SilvaRARIta Araújo
RIta AraújoFLFelisbela Lopes
Felisbela LopesSRSUMANTRA RAY
SUMANTRA RAYNutrition and food literacy are two important concepts that are often used interchangeably, but they are not synonymous. Nutrition refers to the study of how food affects the body, while food literacy refers to the knowledge, skills, and attitudes necessary to make informed decisions about food and its impact on health. Despite the growing awareness of the importance of food literacy, food illiteracy remains a global issue, affecting people of all ages, backgrounds, and socioeconomic status. Food illiteracy has serious health implications as it contributes to health inequities, particularly among vulnerable populations. In addition, food literacy is a complex and multidisciplinary field, and there are numerous challenges to health communication that must be addressed to effectively promote food literacy and improve health outcomes. Addressing food illiteracy and the challenges to health communication is essential to promote health equity and improve health outcomes for all populations.
1 December 2017 in Nutrition Research Reviews
Journal Article
SNSandra P Nunes
Sandra P Nunes
Francesca DanesiDRDaniele Del Rio
Daniele Del RioPaula SilvaDespite the fact that inflammatory bowel disease (IBD) has still no recognised therapy, treatments which have proven at least mildly successful in improving IBD symptoms include anti-inflammatory drugs and monoclonal antibodies targeting pro-inflammatory cytokines. Resveratrol, a natural (poly)phenol found in grapes, red wine, grape juice and several species of berries, has been shown to prevent and ameliorate intestinal inflammation. Here, we discuss the role of resveratrol in the improvement of inflammatory disorders involving the intestinal mucosa. The present review covers three specific aspects of resveratrol in the framework of inflammation: (i) its content in food; (ii) its intestinal absorption and metabolism; and (iii) its anti-inflammatory effects in the intestinal mucosain vitroand in the very fewin vivostudies present to date. Actually, if several studies have shown that resveratrol may down-regulate mediators of intestinal immunity in rodent models, only two groups have performed intervention studies in human subjects using resveratrol as an agent to improve IBD conditions. The effects of resveratrol should be further investigated by conducting well-designed clinical trials, also taking into account different formulations for the delivery of the bioactive compound.
1 April 2005 in Aquaculture Nutrition
Journal Article
AFA. Figueiredo-Silva
A. Figueiredo-Silva
Eduardo RochaJDJorge Dias
Jorge DiasPaula SilvaPRPaulo PInto Rema
Paulo PInto RemaLVLuisa M. P. Valente
Luisa M. P. Valente +1
A 12-week feeding trial was conducted to evaluate the effects of fish oil replacement by soybean oil, on lipid distribution and liver histology of two commercially important finfish species: rainbow trout (Oncorhynchus mykiss) and European sea bass (Dicentrarchus labrax). Sea bass (16.2 +/- 0.5 g; mean +/- SD) and rainbow trout (52.1 +/- 0.5 g) juveniles were fed one of three isonitrogenous (500 g kg(-1) CP) and isoenergetic (19 kJ g(-1)) diets, containing 0% (control, diet A), 25% (diet B) and 50% (diet C) soybean oil. At the end of the experiment, lipid deposition was evaluated in muscle, liver and viscera. Cholesterol and triglycerides levels were also determined in plasma. Tissue total, neutral and polar lipid composition (g kg(-1) total lipids) showed no significant differences within species, regardless the dietary treatment. The same trend was observed for plasma parameters (P > 0.05). Viscera were the preferential tissue of lipid deposition, with 252-276 and 469-513 g kg(-1) total lipid content in trout and sea bass, respectively. Dietary fish oil replacement had no effect on either hepatic lipid droplets accumulation or degree and pattern of vacuolization in the observed liver sections. These data suggest that both sea bass and trout can be fed diets containing up to 50% soybean oil without adverse effects on tissue lipid composition or liver histology
Journal Article
Raul Ferrer-GallegoPaula SilvaEach year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.
1 April 2002 in European Food Research and Technology
Journal Article
EGEmíDio Gomes
EmíDio Gomes
JDJorge Dias
Jorge DiasPaula SilvaLVLuisa M. P. Valente
Luisa M. P. ValenteJEJosé Empis
José Empis
AYAndrew Young
Andrew Young +2
About Me
Paula Silva is an Associate Professor within the Laboratory of Histology and Embryology, Department of Microscopy, at the School of Medicine and Biomedical Sciences (ICBAS), University of Porto (UPorto). Her areas of expertise encompass teaching in the subjects of Histology and Embryology (both human and comparative), as well as Animal Models of Human Disease and Science Communication. Additionally, she serves as the Director of the Science Communication—Life and Health Sciences continuing education course, which carries a credit value of 6ECTS. She obtained her doctoral degree in Biomedical Sciences from UPorto. Her current research agenda focuses on the influence of polyphenols, which are abundant in Mediterranean foodstuffs such as wine and olive oil, on chronic diseases. Specifically, she explores the effects of these compounds on cardiovascular and neurodegenerative diseases. Furthermore, she has ongoing research projects in the field of science communication with a particular emphasis on health communication. Paula Silva has also affiliated herself with the iNOVA Media Lab, ICNOVA, Universidade Nova de Lisboa, which is a research and development laboratory that specializes in the study of the immersive and interactive narrative, human interface technologies, innovation and digital transformation, new media literacies, science communication, social media, and information visualization.